rec.food.cooking Google Group

Re: 'taters and bells

2010-03-22T06:55:23Z

In article <en1eq55i9flgktfbj9j8ikmgh5qsr je...@4ax.com>,
Musta just been a bad pepper then? Too bad we can't always return
groceries!
Ah.
That is true. But I've only had that problem in the back of the 'frige.
I've had eggs and milk freeze solid if my temp was set too cold.

Re: Truffles

2010-03-22T06:48:03Z

In article <ho6jv9$81...@news.eternal-sep tember.org>,
Have you considered making truffle oil so they will last longer?

Re: Stuffed pork tenderloing

2010-03-22T06:44:41Z

In article <YWApn.105397$IR4.98...@unlimi ted.newshosting.com>,
Ooh I like the apricot idea, and I have some. Do you reconstitute them
with anything?

Re: How many spears...

2010-03-22T06:37:24Z

In article
<dabel-BDB72E.20333321032...@c -61-68-245-199.per.connect.net .au>,
Well, that is true with any veggie!
Ew. I've tried to like canned asparagus, but to no avail...

Re: Yabut, can you still call it paella?

2010-03-22T06:37:11Z

I'm not sure it's really much different, it's just a different grain
with a bit more processing really.

Re: Dinner Tonight (3/20/10)

2010-03-22T06:33:41Z

In article <u1pdq5d5lsbh41cnto9ftm8u3s5d5 3q...@4ax.com>,
Sounds interesting. It's a rare purchase for me and I only bought it
because it was on sale during the holidays. Thanks for the idea. :-)

Re: Biscuits and Gravy Y'all

2010-03-22T06:28:55Z

In article <nmpdq5hm76s12eb905lvddbqlhcqe ej...@4ax.com>,
It works. Needs Texas biscuits tho'. <g>
It's ok, but some people hate them and I sometimes cook for house
guests. <g>

Re: "Accent" (msg) and the elderly

2010-03-22T06:25:22Z

In article <jqrdq51pf3fqcvlbv6flfj98uhumf 5s...@4ax.com>,
Sheldon is correct. It is a LOT more potent than salt, so I use less
and leave the salt shaker alone. ;-)
I'd pretty much lost my taste for high salt except for eggs, pork and
beef. While I did not use nearly as much salt for them as I used to, I

Re: "Accent" (msg) and the elderly

2010-03-22T06:22:22Z

In article <ho6o8d0...@news3.newsguy.com> ,
Exactly.

Re: "Accent" (msg) and the elderly

2010-03-22T06:21:54Z

In article
<9e68379d-9dc8-4a1d-a4d4-15e66 3863...@t23g2000yqt.googlegrou ps.com>,
I'm already off the salt kick and so is dad. :-) This stuff is being
used very lightly. I did still use what I considered to be a LOT of
salt tho' on meat and eggs and am finding far smaller amounts of MSG to
be more satisfying, so I do feel that it is helping to cut my sodium

Re: "Accent" (msg) and the elderly

2010-03-22T06:19:12Z

In article <1amdq5tijk3aa8tjfenmtk4vt3vrn 63...@4ax.com>,
So you feel that Accent is better quality? I'm wondering if it comes in
larger containers.
Thing is, I'm using it so sparingly that I'd say one small container is
lasting me 6 to 8 weeks. That's a good long while. I've only been using
it for 2 weeks and I've barely touched the container I have on hand.

Re: Corned Beef "Spice -n- seed" packets

2010-03-22T06:17:26Z

Yes. I use pickling spice with a lot of dried red pepper.
Paul

Re: Truffles

2010-03-22T06:15:46Z

Same thing basically, eggs Benedict with black truffle.
Paul

Re: "Accent" (msg) and the elderly

2010-03-22T06:15:09Z

In article <4ba6dc31$0$9297$c3e8...@news. astraweb.com>,
Cheers! :-)

Re: "Accent" (msg) and the elderly

2010-03-22T06:13:29Z

In article <6mldq5pgj7t8t4j50c1gutr59jt7e f7...@4ax.com>,
Yes, I am. MSG contains less sodium than salt does, AND I use less of
it than I do salt. It curbs the amount of salt I want to use on meat as
the flavor is richer with smaller amounts.
Try it and see. :-)